• For the batter:
  • 250 milliliters or about 1 cup milk
  • 227 grams or 1.5 cups of flour
  • 2 large eggs
  • 60 grams or 1/2 cup of butter, melted
  • 2 tablespoons of sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon salt
  • 1 cardamom pod, pounded should yield a generous pinch
  • For the syrup:
  • 100 milliliters or about 1/2 cup of water
  • 200 grams or about 1 cup sugar
  • 15 milliliters or 1 tablespoon juice of lemon
  • 15 milliliters or 1 tablespoon orange blossom water (found in any Middle Eastern specialty store)
  • About 20 grams (a good handful) of pistachios


  1. In a bowl sift together dry ingredients: flour, baking powder, sugar, salt & cardamom powder.
  2. In a separate bowl whisk together all the wet ingredients; butter, milk and eggs. Now combine the wet and dry ingredients and whisk them until smooth. Set aside the mixture for about 10-15 minutes.
  3. In the meantime place a heavy-bottomed saucepan on medium flame and add all the ingredients listed for the syrup: sugar, water, orange blossom water and lemon juice and bring to a gentle boil. Once boiling reduce heat and let it simmer (stirring often) for about 20 minutes or till thick. Remove off flame and set aside.
  4. Now place a heavy-bottomed chef pan on medium flame and lightly wipe with some butter. Once the pan is hot about 1 minute drizzle in about 100 milliliters or 1/2 cup of the batter at a time. This recipe yields cakey pancakes. If you desire thinner varieties then add a little more milk to the batter accordingly.
  5. Pile 'em up high lathered sandwiched with slivers of butter, drizzle with the orange blossom syrup, sprinkle with the pistachios and dig in!